1 1/2cuphot coffee354mL, Strong, use a mocha pot so it's basically espresso
3/4cupvegetable oil177mL
1tbspvanilla extract15mL
3cupall-purpose flour360g
2 2/3cupgranulated sugar534g
1/2cupcocoa powder50g
1 1/2tspbaking powder6g
1tbsbaking soda6g
1tspkosher salt6g
For the Chocolate Buttercream:
1 1/2lbconfectioner's sugar681g
1 1/2cupunsalted butter342g, room temperature
1/4cupheavy whipping cream60mL
1/4cupCocoa powder30g
1tspvanilla5mL, optional
1tspespresso5mL, optional
1/4tspsalt1g, heaping
1/4cupsemi-sweet chocolate45g
For the Decoration:
1/2cupSemisweet chocolate9g, melted
Instructions
INSTRUCTIONS
For the Cake:
Butter and flour 3, nine inch cake pans. I highly recommend using cake strips for a more even bake.
Sift together the dry ingredients (including the sugar) into the bowl of a stand mixer and whisk to combine.
Add the wet ingredients into a large bowl and whisk together.
Add the wet ingredients the dry ingredients.
Whisk to combine then mix on level 2 for two minutes.
Distribute batter evenly to the three pans and bake for about 35-40 minutes at 350F or until a toothpick inserted in the center comes out clean. I recommend rotating the pans halfway through the bake.
Allow time to cool for 10 minutes then invert onto wire racks to cool fully.
For the Leaves
Add dollops of melted chocolate on a sheet of parchment paper. use a spatula or brush to swipe to one side. Allow to harden.
For the Chocolate Buttercream:
In a small bowl combine the semi-sweet chocolate with 2 tbs of cream then microwave for 40 secs on half power. Stir to combine then set aside.
Whip the butter for about 5 minutes using a paddle attachment (in a stand-up mixer).
Beat in the confectioner’s sugar slowly.
Add the cream.
Slowly mix in the ¼ cup of cocoa powder. Add the salt, as well.
You may add the optional vanilla and espresso at this step.
Mix until you have a fluffy, even consistency.
Beat in the melted and cooled chocolate ganache.
For the Assembly:
Spread chocolate buttercream between each layer.
Spread the buttercream on the outside of the cake. Smooth it.
Add a smooth coat of chocolate buttercream to the surface of the cake.
Use a large closed star tip to pipe dollops on top.
Chocolate leaves on the bottom.
Video
Notes
The batter is very liquidy, so while it will be AMAZINGLY MOIST the cook time will be longer than your average chocolate cake.I also coated a piping bag with a thin layer of ganache, then added buttercream in after for the final dollops.